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Doctored up Campbell's Tomato Soup
Prep Time
3 mins
Cook Time
15 mins
Total Time
18 mins

An easy recipe that makes a huge difference. 

Course: Soup
Cuisine: American
Servings: 2
Calories: 250 kcal
Author: morganicmind
  • 1 can Campbell’s Tomato Soup
  • 1 cup Almond Milk or Milk use the empty Campbell’s can
  • 1 tsp dried parsley flakes
  • 1 tsp red pepper flakes
  • Dash Garlic Salt & Pepper
  • 1 1/2 Tbsp freshly minced garlic
  • 1/4 cup freshly grated parmesan divided
  • 1 cup whole wheat pasta optional – I like to use Elbows or Fusilli pasta
  1. Prepare the optional pasta according to package
  2. Pour the can of Campbell’s Tomato Soup & almond milk into a sauce pan. Stir on low heat until the tomato chunks disappear. As the soup begins to warm, add the parsley flakes, red pepper flakes, garlic salt, pepper, and freshly minced garlic and stir until evenly dispersed. Slowly add in about half of the parmesan until melted.
  3. Once the soup is ready, pour into a serving bowl and add the drained pasta (optional) to the soup. Top with the rest of the parmesan. Feel free to add Oyster crackers instead of the pasta; however, this soup is flavorful and filling without either!